This is a continuation of our Valentine’s Day Weekend Recipes. On to our last day- Sunday.
Breakfast- Since many married Christians have church on Sunday mornings, I chose something super simple to make.
‘ I Love You’ Waffles (recipe from ‘A Little Tipsy”)
Bisquick Pancake Mix (plus whatever ingredients are typically needed, as stated on the box)
Duncan Hines Red Velvet Cake Mix (plus whatever ingredients are typically needed, as stated on the box)
1. Mix up Bisquick and Cake mix separately according to package directions.
2. Mix together 1 part prepared cake batter to 4 parts Bisquick batter. (Ex- 1 cup Bisquick to 1/4 cup cake mix)
3. Pour in Waffle Maker and cook as usual.
4. Top waffle with a whipped cream heart and enjoy
Spaghetti with Sautéed Chicken and Grape Tomatoes (recipe from skinnytaste.com)
2 skinless chicken breast halves, diced in 1 inch cubes
1/2 tsp each of dried oregano and dries basil
kosher salt and fresh pepper
8 oz spaghetti (high fiber or low carb) I used Ronzoni Smart Taste
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil
1. Bring a large pot of salted water to boil.
2. Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
3. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
4. While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well.
5. Serve and top with good grated cheese.
Dinner- Beef Filets with Portobello Sauce (recipe from TasteofHome)
beef tenderloin steaks (4 ounces each)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon each steak sauce, Worcestershire sauce and ketchup
1/2 teaspoon ground mustard
4 ounces fresh baby portobello mushrooms, sliced
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced chives, optional
1. In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
2. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
3. Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Sprinkle with pepper, salt and chives if desired
Ingredients- (For the Puffs)
Directions- (for the puffs)
1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Continue to stir until mixture forms into a ball with glossy coating (3-5 minutes).
3. Remove the ball of dough and place into a mixing bowl.
4. Add the eggs one at a time to the dough beating with a wooden spoon or hand mixer in-between additions to mix well (I prefer the hand mixer method).
5. Fill a pastry bag fitted with a 1/2-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about 1/2 inch apart on a cookie sheet.
6. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife or poke the tops with a toothpick to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.
Ingredients- (for the strawberry mousse)
2 tablespoons water
1 (1/4-ounce) packet unflavored gelatin
8 ounces strawberries, washed, hulled, and cut into large dice
2 tablespoons granulated sugar
1 teaspoon lemon juice
¾ cup heavy cream
Directions- (for the mousse)
1. Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
2. Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
3. Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
4. Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute.\
5. Give the strawberry mixture a quick whisk to smooth it out, add the whipped cream a quarter cup at a time, folding gently into mixture in between each addition. Fold just until no white from the cream is visible.
6. Transfer the mixture to a large resealable bag or piping bag.
1. Cut the cooled puffs horizontally. Fill the bottom half of the puffs with strawberry mousse.
2. Replace the tops and dust with powdered sugar, or top with favorite chocolate topping.
3. Serve immediately